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1. Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders.

Author

Roppolo, Pasquale, Buzzanca, Carla, D'Amico, Angela, Culmone, Alessandra, Tinebra, Ilenia, Passafiume, Roberta, Bonacci, Sonia, Farina, Vittorio, and Di Stefano, Vita

Subjects
BAKED products, FUNCTIONAL foods, FOOD waste, COOKIES (Computer science), PHENOLS, COOKIES
Abstract

In response to the global challenge of food wastage and high perishability of blackberries, this study evaluated the use of ultrasound-assisted hot air drying (US-HAD) to convert downgraded blackberries into powders, comparing it with traditional hot air drying (HAD). US-HAD reduced the drying time and achieved a final moisture content of 12%. Physicochemical analyses (colourimetry, total soluble solids, titratable acidity, and total phenolic content) were conducted on fresh fruit, powders, and fortified cookies. US-HAD cookies exhibited promising antioxidant activity, with ABTS values ranging from 8.049 to 8.536 mmol TEAC/100 g and DPPH values from 8.792 to 9.232 mmol TEAC/100 g, significantly higher than control cookies. The TPC was 13.033 mgGAE/g in HAD cookies and 13.882 mgGAE/g in US-HAD cookies. UHPLC-ESI-MS analysis showed an increase in phenolic compounds content in fortified cookies compared to the control. Sensory analysis highlighted a superior blackberry flavour and overall acceptability in US-HAD cookies, with statistical analysis confirming their superior nutritional and sensory qualities. Integrating US-HAD blackberry powder into cookies helps reduce food waste and enhances the nutritional profiles of baked goods, offering functional foods with health benefits. This work provides a scientific basis for developing enriched functional cookies, offering a healthy and sustainable alternative for utilising damaged fruits. [ABSTRACT FROM AUTHOR]

Published
2024
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8. Pomological, Sensorial, Nutritional and Nutraceutical Profile of Seven Cultivars of Cherimoya (Annona cherimola Mill).

Author

Gentile, Carla, Mannino, Giuseppe, Palazzolo, Eristanna, Gianguzzi, Giuseppe, Perrone, Anna, Serio, Graziella, and Farina, Vittorio

Subjects
CULTIVARS, ANNONA, OXIDANT status, FOOD quality, PROANTHOCYANIDINS
Abstract

In this work, the food quality of four international (Campas, Chaffey, Fino de Jete and White) and three local (Daniela, Torre1 and Torre2) cultivars of Cherimoya (Annona cherimola Mill) was investigated. With this aim, pomological traits, sensorial attributes, physiochemical parameters (pH, total soluble content and total acidity), nutritional composition (macro- and micro-nutrients) and nutraceutical values (bioactive compounds, radical scavenging and antioxidant properties) were evaluated. Among the seven observed cultivars, Fino de Jete was identified as the best, not only for its commercial attributes such as pomological traits and physiochemical values, but also for its nutritional composition. On the other hand, Chaffey and Daniela were the cultivars with the highest content of polyphenols, proanthocyanidins, and with the strongest antioxidant capacity. Concerning the two local ecotypes, Torre1 and Torre2, they displayed a balanced nutritional profile that, if combined with their discrete nutraceutical, physicochemical and pomological values, may result in a reassessment of their commercial impact. In conclusion, our data provide interesting information about the pomological, nutritional, and nutraceutical properties of cherimoya fruits. Our results, in addition to promoting the commercial impact of local cultivars, may increase the use of individual cultivars in breeding programs. [ABSTRACT FROM AUTHOR]

Published
2021
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9. Effects of Argon-Based and Nitrogen-Based Modified Atmosphere Packaging Technology on the Quality of Pomegranate (Punica granatum L. cv. Wonderful) Arils

Author

Ilenia Tinebra, Vittorio Farina, Paolo Inglese, Giuseppe Sortino, Dario Scuderi, Tinebra, Ilenia, Scuderi, Dario, Sortino, Giuseppe, Inglese, Paolo, and Farina, Vittorio

Subjects
Health (social science), Cold storage, Plant Science, Shelf life, lcsh:Chemical technology, Health Professions (miscellaneous), Microbiology, Sensory analysis, Article, 040501 horticulture, sensory analysis, 0404 agricultural biotechnology, Functional food, Aril, postharvest technologies, lcsh:TP1-1185, Food science, Sugar, sensory analysi, Mathematics, biology, fruit quality, postharvest technologie, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Settore AGR/03 - Arboricoltura Generale E Coltivazioni Arboree, cold storage, Modified atmosphere, Punica, noble gases, 0405 other agricultural sciences, modified atmosphere, Food Science
Abstract

Ready-to-eat pomegranate arils are considered a “functional food” for their health benefits and have desirable sensory characteristics, which have caused an increasing interest by the consumers for this product. The preparation process of ready-to-eat fruit products can cause severe injuries and worsen their quality and shelf life significantly. Modified atmosphere packaging (MAP) has been used broadly in the last years to maintain the quality of processed fruits and showed optimal results, in spite of the possible problems caused by the depletion of O2 and corresponding accumulation of CO2 in the package. This study was conducted to evaluate the effects of different MAP treatments, based on nitrogen or alternatively on a noble gas, argon, in combination with refrigerated storage (0, 4, 8, 12, and 16 days at 4 ± 1 °C and 90 ± 5% RH) on the qualitative parameters of pomegranate arils with the aim to prolong their post-harvest life maintaining the original quality. The argon-based MAP treatment (MAPAr) was the one that provided the best results, assuring a limited loss of weight and juice content. The use of noble gas allowed to maintain a high sugar/acid ratio until 16 days from packaging. Sensory analysis on all MAP treated arils and, on the juice, obtained from them were carried out, and judges showed a preference for MAPAr treated arils and juice until day 12 from packaging.

Published
2021
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10. Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.)

Author

Gianfranco Panfili, Carla Gentile, Giuseppina Adiletta, Luciano Cinquanta, Onofrio Corona, Vittorio Farina, Serena Niro, Marisa Di Matteo, Alessandra Fratianni, Fratianni, Alessandra, Adiletta, Giuseppina, Di Matteo, Marisa, Panfili, Gianfranco, Niro, Serena, Gentile, Carla, Farina, Vittorio, Cinquanta, Luciano, and Corona, Onofrio

Subjects
Health (social science), Antioxidant, mango, medicine.medical_treatment, Organoleptic, Dry basis, antioxidant activity, Plant Science, macromolecular substances, lcsh:Chemical technology, Health Professions (miscellaneous), Microbiology, Sensory analysis, Article, chemistry.chemical_compound, medicine, polycyclic compounds, Mangifera, lcsh:TP1-1185, Phenols, Cultivar, drying, volatile compounds, Carotenoid, mango, drying, carotenoids, antioxidant activity, volatile compounds, chemistry.chemical_classification, Antioxidant activity, Carotenoids, Drying, Mango, Volatile compounds, organic chemicals, carotenoids, food and beverages, Settore AGR/15 - Scienze E Tecnologie Alimentari, biological factors, Settore AGR/03 - Arboricoltura Generale E Coltivazioni Arboree, Horticulture, chemistry, Food Science
Abstract

The aim of this research was to study the evolution of carotenoid compounds, antioxidant &beta, ctivity, volatiles and sensory quality in two mango cultivars dried at 50, 60 and 70 &deg, C. Total carotenoids in fresh samples were about 12 and 6 mg/100 g (dry basis) in Keitt and Osteen samples, respectively. &beta, carotene was the main carotenoid, representing about 50% of total carotenoids. In both cultivars, carotenoids were more susceptible to drying at 60 &deg, C. Total phenols and metal reduction activity were higher in Osteen than in Keitt, which had higher values in radical scavenging capacity. The antioxidant activities were best preserved with drying temperatures at 50 &deg, C in Keitt and 60 &deg, C in Osteen fruits. Fresh Osteen mango fruits had a volatile compound content of about 37.1, while Keitt of about 5.2 mg/kg (dry basis). All the compounds with odorous impact were significantly reduced after drying. As regards organoleptic characteristics through sensory analysis, Keitt dried mangoes were quite similar to the fresh product, compared to Osteen.

Published
2020

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